In a skil­let, saute onion, bar­ley and nuts in but­ter un­til golden. Stir in the next four in­gre­di­ents. Trans­fer to a greased 2-qt. dish. Stir in broth. Bake, un­cov­ered, at 350° un­til ten­der and liq­uid is ab­sorbed, about 1¹ ₄ hours. If de­sired, top with ad­di­tional pars­ley and green onions. Serves 6. —Re­nate Crump, Los An­ge­les, CA